February 27, 2011

COLORADO-Ultimate High Altitude Chocolate Chip Cookies

(I never use margarine-the water content always makes the cookies spread more)

1 c. white sugar

1 c. brown sugar

3 eggs

1 tsp. vanilla extract

3 1/2 c. flour

1/2 tsp. salt

1 tsp. baking soda

1 c. semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, stir together the butter, white sugar, and brown sugar. Mix in eggs one at a time, and then stir in the vanilla (although the instructions say to stir these ingredients together, but I used my hand mixer).

In a separate bowl combine the flour salt and soda, then add to the butter mixture just until blended. Stir in chocolate chips (I used an entire 12 oz. package of chocolate chips...you can never have too many of those!). Drop by heaping teaspoonfuls onto ungreased cookie sheets, about 2" apart.

Bake 12-15 minutes until edges begin to turn golden. Allow cookies to cool for a few minutes (I usually leave them about 5 min.) on the baking sheet, then remove to wire racks to cool completely.

Makes approximately 48 cookies.

Note: I also live in a high altitude state, so I was thrilled to find a cookie recipe that had been adapted for our neck of the woods. However I did some research and found out that of course you can make this cookie no matter where you live, just omit the additional 2 Tbsp. of flour!We loved this cookie!

5 comments:

These look perfect! You are right about the margarine; the only margarine I use for baking is I Can't Believe It's Not Butter...it has the lowest amount of water in it. When I use this, I use 1/2 ICBINB and 1/2 shortening.

Looks like your recipe works like a charm. Your cookies turned out fantastic. I hope you'll stop by and link up to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html

I''m not exactly sure what happened to your cookies, but here are a couple of tips that might help...be sure to use real butter, that helps keep the cookie from spreading too much and becoming flat.You might also want to chill the dough for about 30 minutes before baking.As far as the sweetness goes, I know that Mexico refines their sugar differently than the US, so that may be your problem, and you could cut back a bit on the quantity of sugar you use. Try these cookies again, because they really are good, I hope they turn out better for you!Amber